Effects of replacing buttermilk with yogurt acid whey in ranch dressing.

Greek-style yogurt has expanded from 5 to 50% of the US yogurt market in the past decade, accompanied by a corresponding increase in production of its by-product: yogurt acid whey (YAW). Yogurt acid whey qualities (e.g., low pH, mineral content, astringency, and saltiness) present challenges for processing, disposal, and ingredient use. A shelf-stable ranch dressing was formulated by replacing buttermilk in the control with YAW and concentrated YAW (6.3 to 25.2 °Brix). Added salt, gums, and acids were adjusted. The effects of buttermilk substitution on stability were studied on pasteurized samples (8 mo at room temperature). A consumer sensory study (n = 96) was conducted utilizing hedonic and just-about-right scales. Purchase intent and demographic data were also collected. A focus group (n = 7) evaluated the sensorial attributes of the samples after 6 mo. The experiment was performed in triplicate and all instrumental analyses (pH, soluble solids as °Brix, water activity, refraction index, and color) were conducted in triplicate for statistical analysis. Increasing the gum content in YAW samples resulted in equivalent texture liking compared with the control. Matching the control's NaCl concentration resulted in undesirable higher saltiness. The pH of the 18.9 °Brix YAW ranch sample without lactic acid added was under 4.6, with no effect on flavor liking. Increasing concentrations of YAW decreased L* and water activity, and increased the refractive index and hue. The YAW samples presented minimum changes over 8 mo of storage and had better water retention than the control. We conclude that 15 to 17 °Brix YAW is the optimal replacement for buttermilk in a dressing. The formulation of dressings may be accomplished successfully, sustainably, and cost effectively, with minor processing adjustment, by substituting buttermilk with YAW.

[Anti-radical activity of products of processing of holothurian Cucumaria japonica and their practical application for lipid stabilization].

Products of technological and biotechnological modification (acid and enzymatic hydrolyzates and hydrothermal extracts) of the holothurian Cucumariajaponica from the Far East region are the complex multicomponent systems containing biologically active agents of a sea origin that has to provide them biological activity. The research objective consisted in quantitative studying of anti-radical properties of acid, enzymatic hydrolyzates and hydrothermal extracts from soft fabrics of a holothurian from the Far East region (Cucumaria japonica) and their influence on oxidation of lipids in fat emulsion products. The reaction with stable free 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical was used as a model system. Radical relating activity of hydrolyzates and extracts from Cucumaria japonica varied over a wide range from 48 to 78%. The maximum radical binding activity was noted for acid hydrolyzates. The activity of the hydrolyzate from a nimbus and feelers of Cucumaria japonica was comparable with activity of ionol. It has been defined that levels of manifestation of anti-radical activity depended on a way of technological and biotechnological processing of raw materials. Studying of fractional composition of melanoidins of hydrolyzates and extracts from Cucumaria japonica established that they can be divided into fractions--with molecular masses about 10,000 and 1000 Da. The maximum content of melanoidins has been defined in fraction weighing about 1000 Da. Introduction of acid, enzymatic hydrolyzates and hydrothermal extracts from Cucumaria japonica in the composition of oil-fat emulsion systems allowed to slow down processes of lipid oxidation and triglyceride hydrolysis in mayonnaise. Introduction of hydrolyzates and hydrothermal extracts from Cucumaria japonica in an oil-fat emulsion product allowed to reduce peroxide value by 22-45%, acid value by 12-35% on the 90th days of storage. Acid hydrolysates of Cucumaria Japonica most significantly reduce the rate of oxidation and hydrolysis.

The global regulatory landscape regarding micronutrient fortification of condiments and seasonings.

Fortification of staple foods has been a successful strategy for combatting micronutrient deficiency. Recently, fortification of condiments and seasonings has been considered as a new approach to mitigate micronutrient deficiencies worldwide. The regulatory environment of already existing programs must be examined to assess their safety, efficacy, and sustainability as this strategy expands globally. The objective of this review is to summarize the global regulatory landscape for the fortification of condiments and seasonings. Presently, legislation regarding the fortification of condiments and seasonings is primarily voluntary and limited to a few nations in Asia. The only dietary vehicles addressed are salt, soy sauce, and fish sauce, and the micronutrients addressed are iron and iodine. A marketing-driven introduction of fortified seasoning powders with iron, and indirectly with iodine, is also gaining popularity in Africa, Central America, and Caribbean countries. It is recommended that legislation regarding food fortification be mandatory in nature and follow established CODEX and World Trade Organization principles as well as World Health Organization/Food and Agriculture Organization of the United Nations fortification guidelines to ensure that these programs are safe, effective, and sustainable.

Industrial processing of condiments and seasonings and its implications for micronutrient fortification.

Opportunities exist for micronutrient fortification of condiments and seasonings to combat vitamin or mineral deficiencies. This paper reviews the available technologies for industrial processing of condiments and seasonings and their fortification with micronutrients. The industrial processes to manufacture commonly consumed condiments and seasonings, such as soy sauce, bouillon cubes, fish sauce, spices, and other relevant products, are described. The impact of processing on fortification is evaluated, considering both the type of vehicle and the fortificant used. The analyzed technologies represent effective strategies for mineral fortification, particularly with iodine and iron. However, fortification with vitamins has been more challenging, owing to sensory changes of the finished product and a poor stability of the fortificant when using certain vehicles. Therefore, more studies are needed in this area in collaboration with governments, the food industry, and vitamin suppliers. Despite the technical difficulties encountered, the current processing technologies for the production of condiments and seasonings can be adapted and refined to allow their successful fortification with micronutrients.

2-acetyl-4-tetrahydroxybutylimidazole and 4-methylimidazole in caramel colours, vinegar and beverages in China.

A survey of 2-acetyl-4-tetrahydroxybutylimidazole (THI) and 4-methylimidazole (4-MeI) concentrations in caramel colours, vinegar and beverages from the Chinese market were performed by ultrahigh-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS). In total, 117 samples, 78 caramel colour samples, 23 vinegar samples and 16 beverage samples, were investigated. The results indicated that 4-MeI was found in all samples. THI was found in a part of the samples and also the level range was lower compared to 4-MeI. In caramel colour samples, the concentration level range of THI was 1.0-74.3 mg/kg and of 4-MeI was 1.5-1291.8 mg/kg. In vinegar samples, the concentration level range of THI was 13.3-119.2 µg/L and for 4-MeI 111.2-2077.8 µg/L. In beverage samples, THI was only found in two samples and the concentration level range of 4-MeI was 10.8-307.1 µg/L. THI and 4-MeI levels in vinegar and beverages were rather low compared with those in caramel colour samples. These observations can be helpful for evaluating individual exposure to THI and 4-MeI from caramel colours, vinegar and beverages in China.

Mercury contamination and exposure assessment of fishery products in Korea.

In this study, total (T-Hg) and methyl mercury (Me-Hg) contamination was investigated in fishery products including canned fish, fish sauces, dried bonito and frozen tuna sashimi, collected from retail markets in Korea, to assess dietary exposure. Direct mercury analyser and gas chromatography-electron captured detector were employed to measure T-Hg and Me-Hg, respectively. The highest T-Hg and Me-Hg contamination was present in tuna sashimi, followed by dried bonito, respectively. Canned tuna showed more frequent detection and higher content than other canned fishery products. The weekly exposure estimate indicates that exposure to mercury from fishery products is safe, showing 2.59% provisional tolerable weekly intake (PTWI) for T-Hg, 1.82% PTWI for Me-Hg and 4.16% reference dose for Me-Hg. However, it should be addressed to monitor the mercury contamination in fish and fishery products regularly, to safeguard vulnerable population such as children, to limit intake of these food products.

Stable isotope ratio analysis for verifying the authenticity of balsamic and wine vinegar.

In this paper, we investigate whether the analysis of stable isotope ratios D/H and ¹³C/¹²C in ethanol and acetic acid and of ¹8O/¹6O in water can be applied to the ingredients of "aceto balsamico di Modena IGP" (ABM) to evaluate their authenticity. We found that impurities in the extraction solution do not affect the ¹³C/¹²C of acetic acid and the D/H values of acetic acid are not affected under a composite NMR experiment. The standard deviation of repeatability and standard deviation of reproducibility are comparable in wine vinegar and ABM and generally lower than those quoted in the official methods. This means that the validation parameters quoted in the official methods can also be applied to the ingredients of ABM. In addition, we found no changes in the isotopic values from wine to vinegar and to ABM, and from the original must to the ABM must, providing experimental evidence that reference data from wine databanks can also be used to evaluate the authenticity of vinegar and ABM.

3-Monochloro-1,2-propandiol (3-MCPD) in soy sauce from the Bulgarian market.

The 3-monochloro-1,2-propandiol (3-MCPD) levels in soy sauces which contained hydrolysed vegetable protein were evaluated for the Bulgarian market. For analysis of 3-MCPD, a gas chromatography-mass spectrometry (GC-MS) method was applied with a linear range of 0.03-2.00 µg mL⁻¹ and a limit of detection (LOD) of 2.3 µg kg⁻¹ and a limit of quantification (LOQ) of 3.4 µg kg⁻¹. At these levels, the standard deviation was 5.1%, with recoveries between 81% and 102%. The method was applied to the analysis of 21 samples of soy sauce from the Bulgarian market. Results ranged from 3.7 to 185.6 µg kg⁻¹. Soy sauces produced from hydrolysed soy protein contained higher levels of 3-MCPD than naturally fermented sauces. In 38.4% of samples of Bulgarian origin, the 3-MCPD content was above the EU limit of 20 µg kg⁻¹. In all analysed samples, 33.3% had a 3-MCPD content above the EU limit.

LC-TOF/MS determination of phthalates in edible salts from food markets in Korea.

Residual quantities of 12 phthalates have been monitored in edible salts (raw salts, refined salts, refined salts with additives and baked salts) available in Korean food markets. Liquid-liquid extraction followed by liquid chromatography time-of-flight mass spectrometry (LC-TOF/MS) was used to analyse the samples. The method was validated and showed linear correlation (R² > 0.996) in the range 0.5-100 ng g⁻¹ for all target analytes. Recoveries were 85.9-108.4%, except for diethyl phthalate (DEP). Relative standard deviations (RSDs) were 2.7-6.0% and the limits of detection (LODs) were 1.2-2.8 ng g⁻¹. Although the contamination of phthalates in salt would be trivial in comparison to those of other main foods and below the reference dose of the Chronic Oral Exposure recommended by US-EPA, the availability of reference data could be valuable for food chemists and salt manufacturers.

Identification of a gamma-irradiated ingredient (garlic powder) in Korean barbeque sauce by thermoluminescence analysis.

UNLABELLED: Thermoluminescence (TL) analysis was applied to identify gamma-irradiated garlic powder in Korean barbeque sauce before and after pasteurization (85 °C, 30 min), when blended in different ratios (1%, 3%, and 5%). The sauce sample with nonirradiated garlic powder gave a background glow curve. However, the sample blended with irradiated ingredient (1 and 10 kGy) showed typical TL glow curves at temperatures of 150 to 200 °C. The identification properties of sauce samples were more influenced by blending ratios than by irradiation doses, showing that 3% and 5% added samples produced glow curves at 150 to 250 °C. After pasteurization of the samples containing the irradiated ingredient, TL glow intensity decreased but did not change its shape or temperature range. As a result, the pasteurization of Barbeque sauces containing irradiated ingredients had reduced TL glow intensity, but the shape and temperature range of glow curve were still able to provide information required for confirming irradiation treatment. PRACTICAL APPLICATION: To monitor the irradiated food in international market, thermoluminescence (TL) analysis is considered most promising identification technique because of its sensitivity and long-term stability. In this study the applicability of TL analysis to detect an irradiated ingredient (garlic powder) added in low quantity to a food matrix (sauce) was investigated. The effect of processing (pasteurization) on TL results was also evaluated.

Ethyl carbamate levels in wine and spirits from markets in Hebei Province, China.

Ethyl carbamate (EC) in wine, grain spirits and wine sauce (145 samples) was analysed using solid-phase extraction and stable isotope dilution GC/MS. Samples were obtained from markets in eight areas (Shijiazhuang, Baoding, Handan, Qinhuangdao, Langfang, Zhangjiakou, Xingtai and Cangzhou) of Hebei Province, China. The method had a limit of detection of 2 µg kg⁻¹, with recoveries varying from 95.7 to 102% and RSD ranging 2.3-5.6%. The average concentrations of ethyl carbamate in wines, grain spirits and wine sauce were 14.7 (<2.0-44.5) µg kg⁻¹, 33.8 (2.9-129) µg kg⁻¹ and 8.7 (<2.0-63.3) µg kg⁻¹, respectively. The results led to the development of limit standards that can be used to predict the concentration of ethyl carbamate in Chinese fermented wines.

Sensory properties and consumer perception of wet and dry cheese sauces.

Flavor and texture lexicons and consumer perception for 2 cheese sauce categories, wet and dry, were determined and compared. Commercial and prototype, as well as homemade, wet (n = 24) and dry cheese sauces (n = 14) were evaluated by a trained descriptive panel (n = 9). Consumer acceptance testing was conducted on representative wet sauces (10) and dry sauces (8) on different days (n = 122 consumers each day). Cheese sauces were served over pasta for consumer testing. Univariate and multivariate statistical analyses were used to evaluate the collected data. Flavor and cheese flavor liking were highly correlated with overall liking for both wet and dry sauces. Salty taste was a key driver of liking for both cheese sauce categories. Flavor attributes of wet sauces that contributed most to higher acceptance were beefy/brothy, sweet/caramelized, and free fatty acid. Liking of dry sauces was driven by Alfredo sauce specific flavors such as onion/garlic and herbal for 2 of the consumer clusters, but beefy/brothy and free fatty acid were drivers for the traditional macaroni and cheese consumers. The impact of color/appearance and texture attributes had only a minor influence on consumer liking. By knowing what drives liking in wet and dry cheese sauces, researchers and product developers can more easily develop cheese sauces that appeal to all categories of consumers.

Maple syrup-production, composition, chemistry, and sensory characteristics.

Maple syrup is made from sap exuded from stems of the genus Acer during the springtime. Sap is a dilute solution of primarily water and sucrose, with varying amounts of amino and organic acids and phenolic substances. When concentrated, usually by heating, a series of complex reactions produce a wide variety of flavor compounds that vary due to processing and other management factors, seasonal changes in sap chemistry, and microbial contamination. Color also forms during thermal evaporation. Flavor and color together are the primary factors determining maple syrup grade, and syrup can range from very light-colored and delicate-flavored to very dark-colored and strong-flavored.

Methods for detection of irradiation of spices.

Three types of methods for the identification of irradiation of spices were tested as potential control methods. The methods were microbiological, combining a direct epifluorescent filter technique (DEFT) with a total aerobic plate count (APC), a chemiluminescence method and chemical gas-chromatographic (GC) and GC mass-spectrometric (MS) methods for analysis of volatile oils of spices isolated by steam distillation. Twelve samples of spices, mainly peppers, were analysed before and after gamma-irradiation with doses of 10 and 50 kGy. The chemiluminescence measurements were performed before the irradiation and 10 and 100 days after the irradiation. The best methods for control purposes were the microbiological (DEFT + APC) methods combined with chemiluminescence measurements. No differences were detected between the irradiated and non-irradiated samples with the chemical methods.

Cardamom--production, technology, chemistry, and quality.

Cardamom, Elettaria cardamomum Maton var. Miniscula Burkill (Fam. Zingiberaceae) known as true or lesser cardamom is the widely cultivated variety and important in the world trade. It occupies a high second or third place in world trade, being a high priced spice. It belongs to the sweet spices group and is used predominantly to flavor sweets, baked goods, and coffee, particularly in the Arab countries. This monograph critically reviews the post-harvest handling and processing and the chemistry of the volatiles. The components contributing to the characteristic aroma for which the spice is valued are specifically considered. Gas chromatographic analysis for quality control and attempts are evaluating the aroma quality by sensory profile are discussed in relation to regional varieties, and processing variables. The areas in which further research is required are indicated. The botanical and cultivation aspects and production and trade of the different growing and consuming regions are briefly considered. Available information on other "cardamoms" from related species and genera are summarized.

Ginger--chemistry, technology, and quality evaluation: part 1.

Ginger is used in more ways than any other spice. This monograph, published in two parts, comprehensively reviews production, trade, processing, chemistry, and evaluation of quality. Botany, world varieties, agronomy, crop improvement and potential are reviewed briefly with emphasis on the yield of functional components. Processing for the market, international trade patterns, and factors influencing them are discussed. Derived products such as ginger powder, syruped ginger, volatile oil, and oleoresin are discussed in greater detail. The increasing world demand for quality products of added value such as the oleoresin and volatile oil show prospects for their production in the growing countries. The chemistry of the components which contribute aroma and pungency that characterize ginger is critically reviewed. The second part deals with evaluation of quality. The physico-chemical parameters prescribed as a measure of quality for ginger and its products in the existing standards can assure only hygienic quality and purity, and possibly the source, when new parameters such as GC-fingerprints are included. The importance of sensorily evaluating flavor quality is emphasized to understand the variation in flavor quality required by the industrial and retail markets. Related areas, such as problems in sensory evaluation of intense flavored substances, objective flavor profile analysis, and correlation of instrumental and sensory data, are discussed and our recent work in this area is summarized. Areas where more research are needed are indicated. Other areas briefly discussed are functional, physiological, and toxicological properties in use of ginger; biosynthetic aspects of the components stimulating flavor; and structure and pungency and chemistry of spices from allied species and genera. A comprehensive bibliography is provided to aid in further study and research.

Ginger-chemistry, technology, and quality evaluation: part 2.

Ginger is used in more ways than any other spice. This monograph, published in two parts, comprehensively reviews production, trade, processing, chemistry, and evaluation of quality. Botany, world varieties, agronomy, crop improvement, and potential are reviewed briefly with emphasis on the yield of functional components. Processing for the market, international trade patterns and factors influencing them are discussed. Derived products such as ginger powder, syruped ginger, volatile oil, and oleoresin are discussed in greater detail. The increasing world demand for quality products of added value such as the oleoresin and volatile oil show the prospects for their production in the growing countries. The chemistry of the components which contribute aroma and pungency that characterize ginger is critically reviewed. The second part deals with evaluation of quality. The physicochemical parameters prescribed as a measure of quality for ginger and its products in the existing standards, can assure only hygienic quality and purity, and possibly the source, when new parameters such as GC-finger prints are included. The importance of sensorily evaluating flavor quality is emphasized to understand the variation in flavor quality required by the industrial and retail markets. Related areas, such as problems in sensory evaluation of intense flavored substances, objective flavor profile analysis, correlation of instrumental and sensory data are discussed, and our recent work in this area is summarized. Areas where more research is needed are indicated. Other areas briefly discussed are functional, physiological, and toxicological properties in use of ginger; biosynthetic aspects of components stimulating flavor; structure and pungency and chemistry of spices from allied species and genera. A comprehensive bibliography is provided to aid in further study and research.

Turmeric--chemistry, technology, and quality.

Turmeric is a minor spice in the West, but a major one in the East. It is valued by Westerners mainly, if not solely, on account of its color, but to the Asians both color and aroma are equally important. This review critically appraises the existing knowledge on the chemistry of the functionally important constituents, the processing of the spice into wholes, powder, and oleoresins, and the objective methods and standards available for evaluation of quality. The importance of the mild (but persistent) aroma, and the lack of detailed knowledge on the significant volatiles are discussed. Some unpublished data on significant aroma components, a tristimulus study of color, and subjective evaluations of quality are summarized. Other areas briefly discussed are the production and trade, curry powder, allied spices, and biosynthetic and physiological aspects. The confusion existing in the literature on the nomenclature of species included in the genus Curcuma is pointed out. In view of the growing importance of turmeric and its extracts as a natural food color, recent results on toxicological aspects are discussed. The areas in which research is needed are indicated at the end.